Description
Grapes: Irpinia Aglianico
Type of soil: Hilly soils of volcanic origin, but also clayey-limestone
Training system: Avellino rays and spurred cordon on the new plants
Harvest: Mid October, selection and harvesting by hand
Yield per hectare: 80 quintals per hectare
Vinification: Maceration for about 12 days, completely malolactic
Notes: The autumn cold keeps the fragrance of aromas that make Aglianico unique, especially on volcanic soils
Serving temperature: 16-18 °
